Roasted Phool Makhana

Roasted Garam Masala Phool Makhana

Yields | 8 cups |

  • 1 Tbsp plus 1 tsp garam masala
  • 2 tsp granulated sugar
  • 1 tsp chile powder
  • 1 tsp kosher salt
  • ½ tsp ground cumin
  • fat pinch cayenne pepper
  • 8 cups phool makhana
  • 4 Tbsp ghee or unsalted butter, melted and hot

| Preparation | Preheat oven to 350°F. In a small bowl, mix together first 6 ingredients; set aside.

Spread phool makhana in a single layer on a lipped sheet pan and roast in oven for 12 to 13 minutes until hot and crisp. Remove and transfer to a mixing bowl; working quickly, drizzle hot ghee or butter over puffs and toss; sprinkle spice mix over top and continue to toss until puffs are evenly coated. Serve warm or at room temperature; puffs will keep for up to 2 days.

Roasted Everything Bagel Phool Makhana

Yields | 8 cups |

  • 2 tsp poppy seeds
  • 1½ tsp sesame seeds
  • 1 tsp black sesame seeds
  • 1½ tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 8 cups phool makhana
  • 4 Tbsp ghee or unsalted butter, melted and hot

Preparation | Preheat oven to 350°F.

In a saucepan over medium heat, add first 3 ingredients and toast until fragrant and seeds darken slightly; remove from heat, add garlic and onion powders and salt and toss together in warm pan. When cooled slightly, remove from heat and transfer to a spice grinder; pulse until powdered. Set aside.

Spread phool makhana in a single layer on a lipped sheet pan and roast in oven for 12 to 13 minutes until hot and crisp. Remove and transfer to a mixing bowl; working quickly, drizzle hot ghee or butter over puffs and toss; sprinkle spice mix over top and continue to toss until puffs are evenly coated. Serve warm or at room temperature; puffs will keep for up to 2 days.

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Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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